«

»

Shichimi Togarashi

Togarashi, the Japanese word for “chillies,” is a group of condiments always including chillies that bring out the clean, simple flavours of Japanese food. Shichimi togarashi is also called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

Shichimi tōgarashi (Japanese: 七味唐辛子, “seven flavour chilli pepper”), also known as nana-iro tōgarashi  (七色唐辛子)  or simply shichimi, is a common Japanese spice mixture containing seven ingredients.

A typical blend may contain:

  • coarsely ground red chilli pepper (the main ingredient)
  • ground sanshō
  • roasted orange peel
  • black sesame seed
  • white sesame seed
  • hemp seed
  • ground ginger
  • nori or aonori

Some recipes may substitute or supplement these with poppy seed, yuzu peel, rape seed or shiso.

Shichimi should be distinguished from ichimi tōgarashi (一味唐辛子), which is simply ground red chilli pepper, and means literally “one flavour chilli pepper” (ichi meaning “one”).

Shichimi Togarashi
Shichimi Togarashi is a spicy powdered assortment of dried chilli peppers and other seasonings. Ingredients may include chilli pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. Add this flavourful seasoning to your noodle soup dishes or any other dish that needs an extra spice.
Prep time: 
Total time: 
Ingredients
  • 2 tablespoons sansho (or 1 tablespoon black peppercorns)
  • 1 tablespoon dried tangerine peel
  • 1 tablespoon ground red chilli pepper
  • 2 teaspoons flaked nori
  • 2 teaspoons black sesame seeds
  • 2 teaspoons white poppy seeds
  • 2 teaspoons minced garlic
Instructions
  1. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
15
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining